Post by Loupy on Jun 21, 2015 1:06:24 GMT -7
Chile Mustard Pork Kabobs (requires marinating)
From: Kalyn @ www.kalynskitchen.com/
Here's a slightly unusual twist on kabobs. I use the big thick boneless pork chops (from Costco) for this recipe, and now days I like to cut the pork into strips and weave them on the skewers, rather than pieces. The finished kabobs are fairly spicy, but if you like lots of heat you could increase the Tabasco, Cajun Spice seasoning, or chile-garlic sauce. I like this with the blend of hot ingredients, but you could also use more of whichever you have. I've never tried this marinade on chicken, but I'm thinking it would probably work, so if you're not a pork eater, give this a try on your chicken.
Serves: 6-8 servings, but can be easily cut in half.
Ingredients:
6-8 boneless pork chops, each cut into four lengthwise strips about 1/2 inch thick
(original recipe said to cut into pieces about 1-2" square)
Marinade Ingredients:
1/2 cup yellow mustard (not Dijon)
1/2 cup soy sauce
1/4 cup lemon juice
1/3 cup olive oil (original recipe used 1/4 cup Canola oil)
1 T garlic powder (or use minced fresh garlic)
about 6 drops Tabasco or 12 drops green Tabasco
1-2 tsp. Cajun Spice seasoning (I recommend Tony Chachere's Creole Seasoning)
1 T Chile Garlic Sauce (optional, sold by Asian foods)
(The original recipe called for a small amount of Liquid Smoke, but I don't add that when I make it now)
Instructions:
Marinade
Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Tabasco, Cajun Spice and Chile Garlic Sauce in a glass measuring cup or bowl with a pour spout.
Trim visible fat from edges of pork chops, then cut each into lengthwise strips about 1/2 inch wide.
Put pork strips and marinade in a Ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours.
(Original recipe said 6-12 hours or longer, but I never marinate it that long now.)
Grilling
When you're ready to cook, take the meat out of the refrigerator and let it come to room temperature.
Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high.
Thread the pork strips on skewers, weaving back and forth and pushing tightly together.
(I like to use flat skewers which keep the meat from spinning on the skewer.)
Grill kabobs 20-25 minutes, turning often, until meat is lightly browned and firm to the touch.
Serve hot.
From: Kalyn @ www.kalynskitchen.com/
Here's a slightly unusual twist on kabobs. I use the big thick boneless pork chops (from Costco) for this recipe, and now days I like to cut the pork into strips and weave them on the skewers, rather than pieces. The finished kabobs are fairly spicy, but if you like lots of heat you could increase the Tabasco, Cajun Spice seasoning, or chile-garlic sauce. I like this with the blend of hot ingredients, but you could also use more of whichever you have. I've never tried this marinade on chicken, but I'm thinking it would probably work, so if you're not a pork eater, give this a try on your chicken.
Serves: 6-8 servings, but can be easily cut in half.
Ingredients:
6-8 boneless pork chops, each cut into four lengthwise strips about 1/2 inch thick
(original recipe said to cut into pieces about 1-2" square)
Marinade Ingredients:
1/2 cup yellow mustard (not Dijon)
1/2 cup soy sauce
1/4 cup lemon juice
1/3 cup olive oil (original recipe used 1/4 cup Canola oil)
1 T garlic powder (or use minced fresh garlic)
about 6 drops Tabasco or 12 drops green Tabasco
1-2 tsp. Cajun Spice seasoning (I recommend Tony Chachere's Creole Seasoning)
1 T Chile Garlic Sauce (optional, sold by Asian foods)
(The original recipe called for a small amount of Liquid Smoke, but I don't add that when I make it now)
Instructions:
Marinade
Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Tabasco, Cajun Spice and Chile Garlic Sauce in a glass measuring cup or bowl with a pour spout.
Trim visible fat from edges of pork chops, then cut each into lengthwise strips about 1/2 inch wide.
Put pork strips and marinade in a Ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours.
(Original recipe said 6-12 hours or longer, but I never marinate it that long now.)
Grilling
When you're ready to cook, take the meat out of the refrigerator and let it come to room temperature.
Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high.
Thread the pork strips on skewers, weaving back and forth and pushing tightly together.
(I like to use flat skewers which keep the meat from spinning on the skewer.)
Grill kabobs 20-25 minutes, turning often, until meat is lightly browned and firm to the touch.
Serve hot.
